INGREDIENTS

(serves eight)

For the sausages
1 large onion, finely chopped
2 cloves of garlic, finely chopped
Oil
900g minced pheasant
120g minced pheasant livers
140g diced pork back fat
225g white breadcrumbs
4tbs chopped tarragon
3tsp ground peppercorns
4tbs Worcestershire sauce
1 glass ruby Port
4 small free range eggs
Seasoning
Caul fat

For the mushy peas
450g marrowfat peas, dried
2tsp bicarbonate of soda
2tsp salt
175g unsalted butter
White wine vinegar to taste

For the onion gravy
1 large onion, chopped
300ml red wine
120g caster sugar
1.2 litres beef stock
2tbs caramelised onions (made by caramelising four large thinly sliced onions in 4tbs groundnut oil)
120g chilled unsalted butter

METHOD

Sauté the onion and garlic in a little oil. Leave to cool, then add to the remaining ingredients except the pigs' caul and season to taste. From the mixture, make 120g sausage shapes, roll up in the pigs' caul and wrap in clingfilm.

Drop into boiling water for two minutes and then cool in cold water. Unwrap the sausages and fry in dripping until they are browned all over and cooked through.

Soak the peas overnight in enough water to cover, with 1tsp of bicarbonate of soda added. Strain and wash the peas and put in a pan with water to cover, add the remaining bicarbonate of soda and the salt. Boil for 20 minutes, then drain and mash. Add butter and vinegar to taste.

To make the onion gravy, reduce together the onion, red wine and sugar until caramelised, then add the beef stock and reduce by three-quarters. Strain through a sieve, then bring to the boil and add the caramelised onions. Whisk in the butter.

Serve the sausages on top of the peas, surrounded by the onion gravy.